Wednesday Dinner For Two Recipe

Cook pasta

Bring a large pot of water to a rolling boil, add 1 tablespoon salt, then the linguine. Cook according to package instructions until al dente (about 8–9 minutes). Reserve 3/4 cup pasta cooking water, then drain and set aside.

Sear shrimp

While pasta cooks, heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high. Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm.

Make sauce

Reduce heat to medium. Add minced garlic and red pepper flakes to the same skillet and sauté 30–45 seconds until fragrant. Pour in 1 tbs white wine (or broth) and scrape any browned bits, simmer 1 minute. Stir in lemon juice and zest.

Toss together

Add the drained linguine to the skillet along with 1/2 cup reserved pasta water, 2 tbs chopped parsley, and 2 tbs grated Parmesan. Toss to coat; add more pasta water a few tablespoons at a time if needed to make a silky sauce. Return shrimp to the pan, toss to combine, adjust seasoning with remaining salt and pepper to taste. Serve immediately.

Cook pasta

In a separate pot, bring water to a boil, add a pinch of salt and the orecchiette. Cook until al dente (about 9–11 minutes). Reserve 1/2 cup pasta cooking water, drain and keep warm.

Sauté mushrooms

While pasta cooks, heat 1 tbs olive oil and 1 tsp butter in a medium skillet over medium-high. Add sliced mushrooms in a single layer, season with 1/4 tsp salt and 1/4 tsp pepper, and cook undisturbed 3–4 minutes to brown. Stir and cook another 2 minutes until tender. Remove mushrooms to a bowl.

Build sauce

Lower heat to medium. Add the minced shallot and garlic to the skillet with a splash of oil if needed; sauté 1–2 minutes until translucent. Sprinkle 1 tsp flour over shallots and cook 30 seconds. Pour in 1/2 cup broth, scraping brown bits, then add 1/2 cup half-and-half and 1 tsp thyme. Simmer 2–3 minutes until slightly thickened.

Combine

Return mushrooms to the skillet, stir in 2 tbs grated cheese, and add 1/4–1/2 cup reserved pasta water as needed to reach a creamy consistency. Add cooked orecchiette, toss to coat, and season with remaining salt and pepper. Keep warm and serve.

In a small bowl or jar combine 2 tbs olive oil, 1 tbs balsamic vinegar, 1/2 tsp Dijon, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper; whisk or shake until emulsified. In a salad bowl, combine 4 oz baby arugula, halved cherry tomatoes, and thinly sliced red onion. Toss with dressing just before serving and top with shaved Parmesan if using.

Make dough

In a medium bowl, whisk 2 cups flour, 1 tsp instant yeast and 3/4 tsp salt. Stir in 1/2 cup warm water, 3 tbs olive oil, and 3 tbs warm water (to reach roughly 3/4 cup total warm liquid). Mix until a shaggy, sticky dough forms. Turn onto a lightly oiled surface and knead 4–5 minutes until smooth and elastic (or use a stand mixer with dough hook 3–4 minutes).

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Shape and second rest

Oil a small baking sheet or 9x5-inch pan. Gently press dough into the pan to a roughly even thickness. Cover and let rest 20–30 minutes until puffy. Preheat oven to 425°F (220°C) while dough rests.

Dimple and bake

Drizzle 2 tbs olive oil over the dough. Use your fingertips to press indentations across the surface. Sprinkle chopped rosemary and coarse sea salt evenly. Bake in the preheated oven 15–18 minutes until golden brown. Remove and cool slightly before slicing.

In a bowl, whisk together 3 oz mascarpone, 1/2 cup Greek yogurt, 1 tbs honey and 1/4 tsp vanilla until smooth and slightly loose. Taste and add lemon zest if desired. Layer half the berries in two serving glasses, spoon half the mascarpone mixture over, sprinkle half the granola or crushed amaretti, then repeat with remaining berries and cream. Top with a few whole berries and a drizzle of honey. Chill briefly or serve immediately.

Timing: Start focaccia dough first (45–60 min rise). While dough rises, prep and start both pots of pasta water. Cook the mushroom pasta first (requires sauté and sauce). While it simmers, cook linguine and finish shrimp dish. Warm focaccia if needed after baking. Toss salad just before serving and assemble parfaits ahead to chill. This plan yields a coordinated meal for two.